I adapted Emeril’s Red Beans & Rice recipe to suit my dietary needs and taste buds. And who better to follow cajun cuisine than Emeril, himself? Use a crockpot overnight to make it easier and awake to a cajun-scented kitchen. Okay, maybe I didn’t want to wake up to cajun food-but after church I appreciated the effort. It was ah-may-zing.Ingredients 1 pound dried red beans, rinsed and sorted over 2 small onions or 1 medium onion 3/4 cup chopped celery 3 tablespoons chopped garlic 3/4 cup chopped green bell peppers 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 tablespoon liquid smoke Pinch cayenne 3 bay leaves 2 tablespoons chopped fresh parsley 2 1/2 cups vegetable stock 2 ½ cups water 4 cups cooked brown rice (I like mine cooked in veg stock) 1/4 cup chopped green onions, garnish Directions Put the onions, celery, garlic and peppers in the crockpot with a little stock. I let these steam a little before adding in other ingredients. Stir in salt, pepper, liquid smoke, cayenne, bay leaves, and parsley. Next, stir in the dry beans, vegetable stock, and water. I turn the crockpot on high until I go to bed, then turn it to low for the night. When you get up the next morning, use a potato masher or spoon to mash ¼ of the beans against the bottom or side of the pot. Turn it to high until lunch. Make brown rice according to package directions and serve with the red beans and green onions. Voila! Enjoy. Look at this beautiful braided loaf of homemade wheat & flax quick bread. Maybe I’ll share the recipe someday.
Vegan Red Beans & Rice